Kkotgetang (Korean Crab Stew)

Tested Recipe with Slight Adjustment Adapted from www.maangchi.com

 

 

Ingredients:

2 nos flower crabs (494g) (cleaned and cut into chunks)

10g peeled anchovies (rinsed and drained)

125g white radish (sliced)

125g zucchini (sliced)

1 stalk spring onion (sectioned)

1 green chilli (sliced diagonally)

1 red chilli (sliced diagonally)

1 tbsp chopped garlic

1 big onion (sliced)

2 tbsp doenjang (Korean fermented soybean paste)

1 tbsp gochujang (Korean hot pepper paste)

2 tsp hot pepper flakes

150g chrysanthemum greens (discard the roots, cleaned and rinse a few times, drained)

Preparation Instructions:

  1. Add in 4 cups of water together with the peeled anchovies, white radish, doenjang and gochujang into a pot. Bring to a boil. Turn to medium high heat and continue to simmer for 20 minutes. Discard the anchovies.
  2. Add in zucchini, spring onion, green chilli, chopped garlic, onion and flower crab. Bring to a boil. Turn to medium high heat and continue to simmer for 15 minutes until the crabs are well cooked and the radish looks translucent.
  3. Add in the hot pepper flakes. Stir to combine.
  4. Add in red chilli and chrysanthemum greens. Stir to combine.
  5. Dish out and serve.

 

 

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